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Biscuit Wrapped Meat Loaf

2 eggs

1 cup milk

2/3 cup dry bread crumbs

2 pounds ground beef

1/4 cup chopped onion

1 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

2 teaspoons Worcestershire Sauce

1 cup Bisquick baking mix

1/4 cup cold water

4 slices (3/4 ounce each) process American cheese

Heat oven to 375.  Mix eggs, milk, bread crumbs, ground beef, onion, salt, garlic salt, mustard, pepper and Worcestershire sauce.  Shape mixture firmly into loaf, 8x5 inches; place in shallow baking dish.  Bake uncovered 1 hour, spoon off fat.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.  Gently smooth dough into ball on floured cloth-covered board.  Knead 5 times.  Roll dough into 12-inch circle; cut into 4 equal parts.  Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese.  Prick dough with fork.  Bake until golden brown, about 15 minutes.  Spread with catsup if desired.  6-8 servings.

Biscuit Wrapped Meat Loaf

2 eggs

1 cup milk

2/3 cup dry bread crumbs

2 pounds ground beef

1/4 cup chopped onion

1 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

2 teaspoons Worcestershire Sauce

1 cup Bisquick baking mix

1/4 cup cold water

4 slices (3/4 ounces each) process American Cheese

Heat oven to 375.  Mix eggs, milk, bread crumbs, ground beef, onion, salt, garlic salt, mustard, pepper, and Worcestershire sauce.  Shape mixture firmly into loaf, 8x5 inches; place in shallow baking dish.  Bake uncovered 1 hour; spoon off fat.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.  Gently smooth dough into ball on floured cloth-covered board.  Knead 5 times.  Roll dough into 12 inch circle; cut into 4 equal parts.  Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese.  Prick dough with fork.  Bake until golden brown, about 15 minutes.  Serve with catsup if desired.  6-8 servings.

I have the recipe, but for some reason the website won't let me post it. Hmmmm......

I don't have a reply for this one, but have you ever "frosted" your meatloaf with mashed potatoes? Have you ever put your meatloaves in a muffin tin, then frosted the tops  with the mashed potatoes leaving peaks, then popped them under the broiler for a few seconds to brown the peaks? This method is great for a crowd, or just to relieve week-day night boredom! -Muffin baker 

Biscuit Wrapped Meat Loaf

2 eggs

1 cup milk

2/3 cup dry bread crumbs

2 pounds ground beef

1/4 cup chopped onion

1 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

2 teaspoons Worcestershire Sauce

1 cup Bisquick baking mix

1/4 cup cold water

4 slices (3/4 ounces each) process American Cheese

Heat oven to 375.  Mix eggs, milk, bread crumbs, ground beef, onion, salt, garlic salt, mustard, pepper, and Worcestershire sauce.  Shape mixture firmly into loaf, 8x5 inches; place in shallow baking dish.  Bake uncovered 1 hour; spoon off fat.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.  Gently smooth dough into ball on floured cloth-coverd board.  Knead 5 times.  Roll dough into 12 inch circle; cut into 4 equal parts.  Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese.  Pr*ck dough with fork.  Bake until golden brown, about 15 minutes.  Serve with catsup if desired.  6-8 servings.

I figured out the reason - it was the word p r i c k.  You'll see in the recipe that I inserted an asterisk for the letter i.

Heh, ahhh. Good to know. I think there are certain words that are flagged. :) Guess it's one of those double meaning things.  Thank you for posting daffodils4u!

Sincerely, Cate

Tuna-Cheese Twist

2 cans (6 1/2 ounces each) tuna, drained

1/2 cup sliced ripe olives

1/2 cup chopped celery

1/2 cup chopped green pepper

1/4 cup chopped onion

1 can (10 3/4 ounces) condensed cream of mushroom soup

2 cups Bisquick baking mix

1/2 cup cold water

1 1/2 cups shredded cheddar cheese (about 6 ounces)

1 egg

1 tablespoon water

1/4 cup milk

Heat oven to 425.  Lightly grease cookie sheet.  Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup.

Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes.  Gently smooth dough into ball on floured cloth-covered board.  Knead 5 times.  Roll dough into rectangle, 14x11 inches; place on cookie sheet.  Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese.  Make cuts, 2 1/2 inches long, at 1-inch intervals on 14-inch side of rectangle.  Fold strips over filling.  Mix egg and 1 tablespoon water; brush over dough.  Bake until light brown, 15-20 minutes.

Mix remaining soup, remaining 1/2 cup cheese, and the milk over medium heat, stirring occasionally, until hot.  Serve over slices of twist.  6 servings.